Created by David Bain, Model Milk. Due to its labour-intensive nature, this bevvy is not offered on the restaurant’s cocktail list. Bain promises it’s worth the home-tender’s effort and guaranteed to win raves from your guests.

1½ oz Chartreuse liqueur

5 oz homemade hot chocolate (recipe follows,

or substitute a high-quality cocoa mix made with 3.5% milk)

Dash vanilla simple syrup (recipe follows)

For the hot chocolate: First, make a ganache by

combining 2 oz semi-sweet chocolate with 1 oz

heavy cream in a double boiler and stir until smooth. Add a dash of salt and 4 oz 3.5% milk. (Adjust quantities to suit your party size.)

For the vanilla simple syrup: Split 1 vanilla bean, add to 1 litre water and bring to a boil. Remove bean, add 2 litres berry sugar and simmer until all of the sugar is dissolved. Store and use as needed.

Combine Chartreuse, chocolate mixture and vanilla simple syrup in a pitcher. Steam, using an espresso-machine steaming wand, to bring to desired temperature. Pour into a mug and sprinkle with cocoa powder or your preferred warming spice.

Drop sugar cube into an old-fashioned glass, add all alcohol, muddle the sugar cube until fully dissolved. Add ice, stir for approximately 30 seconds (enough time to allow the water to influence the alcohol and meld with the sugar). Garnish with candied ginger or orange twist.

Serves 1.

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